A simple recipe for a quick and healthy meal. Spinach and Feta cheese are a great combination – especially under a cover of fluffy Béchamel sauce.
Dijo Tomato tortilla baked with spinach and cheese Béchamel sauce
A simple recipe for a quick and healthy meal. Spinach and Feta cheese are a great combination – especially under a cover of fluffy Béchamel sauce.
preparation time:
45 min.
number of servings:
3
Ingredients
– 6 Dijo Tomato tortillas
– 2 tablespoons of cream
– 80 dag of fresh spinach(or 2 packs of frozen spinach)
– 15 dag of feta cheese
– nutmeg, salt, and pepper (a pinch of each)
– 1 crushed clove of garlic
– 2 tablespoons of butter
– 1½ tablespoon of flour
– ½ l of milk
– 10-15 dag of grated Gouda cheese
Tomato Tortilla
Flatbread
Preparation guidelines
1st step
Wash the spinach, blanch it, drain it, and chop it (thaw the frozen spinach and also drain it well). Add diced feta cheese, cream, garlic, salt, and pepper – stir it together.
2nd step
Make a light roux from butter and flour. Stirring with a whisk, slowly pour cold milk in and heat until the sauce thickens. Put off the heat, stir with grated Gouda cheese, season to taste with nutmeg, salt, and pepper.
3rd step
Fill the Dijo Tomato tortillas with spinach, wrap them, and pack them tightly into a baking form (spread oil on the form beforehand) – pour the cheese Béchamel sauce onto the tortillas.
4th step
Bake the tortillas in an oven preheated to 180°C for about 30 minutes. Serve hot.
Join the tortilla fun!
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